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re: Cajun microwave/box ideas
Posted on 7/31/15 at 10:29 am to BRgetthenet
Posted on 7/31/15 at 10:29 am to BRgetthenet
Use it in conjunction with an Amazin Smoke Tube and you'll get a light smoke flavor. My buddy has one that he uses in that manor.
Chicken thighs, pork roast, pork loin and tendeloin, brisket, salmon...... He did have to make a small hole in order for the smoker to stay lit.
Chicken thighs, pork roast, pork loin and tendeloin, brisket, salmon...... He did have to make a small hole in order for the smoker to stay lit.
Posted on 7/31/15 at 10:35 am to CHEDBALLZ
quote:
Use it in conjunction with an Amazin Smoke Tube and you'll get a light smoke flavor. My buddy has one that he uses in that manor.
Chicken thighs, pork roast, pork loin and tendeloin, brisket, salmon...... He did have to make a small hole in order for the smoker to stay lit.
The problem here is that you have to let the smoke out and opening the lid of a cajun microwave often is bad bidness. It doesn't allow for fresh air to aerate through the box. Your smoke turns stale.
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